Mustard Glazed Gammon

Serves 3

1½ syns on Extra Easy

500g gammon joint, all visible fat removed

1 tbsp wholegrain mustard

1 tbsp demerera sugar

1 large sweet potato

3 carrots, peeled

3 parsnips, peeled

2 leeks, peeled

1 red onion, peeled

200g baby new potatoes

250ml sugar free appleade

Cut all the vegetables into same sized chunks and place in the bottom of a large oven dish. Poor in the appleade and spray the top of the vegetables with Fry Light. Place the gammon on top of the vegetables and spread the meat with mustard, then sprinkle the sugar on top. Bake in the oven at 200°C for an hour until the meat is cooked through. Slice the gammon and serve with the vegetables. 

 

Fugeddaboutit Pork AKA Slow Cooked Aromatic Pork

This is one of those dishes that you need to start early in the day, but once you get it in the oven, you can forget about it (hence the name). The meat is meltingly tender, fragrant rather than spicy and extremely tasty.

Serves 4

Syn Free on Extra easy

1 pork joint

5 large garlic cloves, peeled and grated

knob fresh ginger, ca 5cm, grated

2 tsp chilli flakes

2 tsp ground ginger

1 tbsp sweetener

½ tbsp sea salt

1 tbsp soy sauce

2 star anise

2 tsp fennel seeds

½ cinnamon stick

8 cloves

1 tsp black peppercorns

Heat the oven to 230°C. With a sharp knife, make several cuts in the surface of the pork.

First whizz together the star anise, fennel seeds, cinnamon stick, cloves and peppercorns in a spice grinder. Place in a bowl with all the other ingredients (except the pork of course) and mix to a paste.

Rub the paste all over the pork and place, uncovered in the oven. Bake for 30 minutes, then cover the pork with foil and turn the heat down to 120°C and bake for 5-6 hours.

Remove the pork from the oven, scrape off any loose spice paste and carve. Serve with potatoes, vegetables and gravy. 

Pork Tenderloin Stuffed with Prunes

Syn Free on Extra easy providing you use the prunes as your Healthy Extra B

This is so simple it doesn't really warrant a recipe as such. Take your tenderloin, remove all visible fat and make a long slit lengthways. Flatten out as much as you can without breaking the meat apart. Stuff with prunes (bearing in mind that you are allowed 85g of semi-dried ready to eat prunes as your Healthy Extra B – I found I used around 100g for the whole tenderloin, which will serve 3-4 people) and roll up tightly, securing the ends with string or cocktail sticks.

Bake in the oven on 230°C for about 30 minutes, until cooked through. Serve with vegetables of your choice, remembering to remove the string or cocktail sticks before serving. We enjoyed the pork with roasted sweet potatoes, sautéed leeks, steamed green beans and roasted red onion.